October 8th is National Pierogi Day.
Pierogi* are dumplings of Central and Eastern European origin, traditionally stuffed with cheese, fruit, ground meat, mashed potato or sauerkraut. They can be served boiled baked or fried/sautéed, usually in butter with sautéed onions.
Pierogi is the Polish word. In Russian the term is pelmeni (don’t confuse pierogi with pirog, the Russian word for pie); in Ukrainian it is varenyky.
The Polish word pierogi is plural. The singular form, pieróg, is rarely used since a typical serving consists of multiple pierogi.
The dumplings are usually semicircular, but in some areas are rectangular or triangular.
Here’s how to celebrate: 50 ways to eat pierogi, culled from a list of 100 ways at PolskaFoods.com.
Dipped in honey mustard or Dijon mustard
Dipped in Greek yogurt
Dipped in ranch dressing
Dipped in sour cream and hot sauce (spicy dip)
Dipped in sour cream and chopped green onions (onion dip)
*Also spelled perogi, pierogy, perogy, pierógi, pyrohy, pirogi, pyrogie, or pyrogy.
PIEROGI & DIP
Pierogi topped with melted Cheddar. Photo courtesy Lewis & Neals.
Boil, fry or saute the pierogi and serve:
Topped with Alfredo Sauce
Topped with apple sauce (cheese pierogi)
Topped with Bearnaise Sauce
Topped with butter and chives
Topped with caramelized onions in butter & paprika sour cream
Topped with caramelized onions, sage and jalapeño
Topped with caramelized onions and Polish sausage
Topped with caramelized onions, finely chopped bacon and garlic
Topped with caramelized onions and sour cream
Topped with chili con carne
Topped with Greek yogurt, dill, diced cucumber and red onion
Topped with green curry sauce
Topped with jelly or jam and optional sour cream (cheese pierogi)
Topped with mango peach salsa (cheese pierogi)
Topped with marinara sauce and cooked ground meat
Topped with melted butter
Topped with melted Cheddar cheese